Guide to the nutritive value of traditional Navajo foods | Nutritive value of traditional Navajo foods
1986
Weber, Charles W.
Abstract: Nutritive values of Navajo foods prepared by traditional cooking methods are provided in typical serving sizes. The foods, preparation techniques, serving sizes, moisture content and nutrient content of calories, carbohydrates, fat, protein, fiber, ash, sodium, calcium, phosphorus, zinc, potassium, magnesium, iron and copper are listed in table format. Recipes are also provided (with illustrations of the preparation techniques) for corn chowder and sugarless cookies. A chart listing amino acid contents of Navajo foods is included separately.
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书目信息
出版者
[Dept. of Nutrition and Food Science, College of Agriculture, University of Arizona]
其它主题
Navajo indians; Indian cooking; American indians; Nutrition and health education; Food composition and quality; Food preparation
语言
英语
注释
[Charles W. Weber].
类型
Monograph; Book; Text; Report
2024-02-27
2025-07-19
MODS